Egg Burritos with Fresh Kinderhook Farm Eggs!
Find this recipe in Julia Child’s The Way to Cook, it’s such fun to make when you use great tasting eggs.
Scrambled eggs enclosed in egg tortillas – serve them for breakfast, brunch, lunch, or supper. And the good news here is that you can get them all ready for heating and serving well in advance.
For 8 burritos
12 eggs
Seasonings: salt, freshly ground pepper, and hot pepper sauce
1 to 2 Tbs butter
1/2 cup cottage cheese
Herbs: 1/4 cup chopped fresh parsley and 1/4 tsp fresh or dried thyme
2 cups fine tomato sauce
1/4 cup grated Cheddar cheese
Making the burrito skins. Whisk the eggs in a bowl with the seasonings to taste. Set the frying pan over moderately high heat and brush lightly with butter; pour in 1 1/2 tablespoons of egg and tilt the pan in all directions to film the bottom. Cover the pan for a few seconds until the egg has set, then slide it out onto wax paper, step 1. Repeat, making 8 in all.
The scrambled egg filling. Softly scramble the remaining egg mixture. Blend with the cottage cheese and herbs, and adjust seasonings to taste.
Forming the burritos. Roll up a portion of scrambled egg in each burrito skin.
Ready for the oven. Turn the tomato sauce into the baking dish, and arrange the burritos on top. Sprinkle on the grated cheese.
*Ahead-of-time note: May be prepared in advance; cover and refrigerate.
Heating and serving – about 7 to 10 minutes at 450 degrees. Preheat the oven to 450 degrees. Shortly before serving, bake in the upper third level of the preheated oven just until the sauce bubbles and the cheese has melted. Do not overheat!
